Slow Cooker Cranberry-Apple Country-Style Pork Ribs

Country Style Pork Ribs With Cranberries and Apples, Slow Cooker
Diana Rattray
  • Total: 7 hrs 15 mins
  • Prep: 15 mins
  • Cook: 7 hrs
  • Servings: 6 to 8 servings
Nutritional Guidelines (per serving)
315 Calories
3g Fat
34g Carbs
36g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories 315
% Daily Value*
Total Fat 3g 4%
Saturated Fat 1g 4%
Cholesterol 528mg 176%
Sodium 149mg 6%
Total Carbohydrate 34g 12%
Dietary Fiber 2g 7%
Protein 36g
Calcium 105mg 8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Boneless country-style ribs are teamed up with a sweet, fresh cranberry apple sauce and slow cooked to tender perfection. Serve these ribs with sweet potatoes and green beans for a delicious fall or winter meal. The sweet maple and brown sugar mixture flavors the pork nicely.

Serve these country-style ribs with hot cooked rice or noodles.


  • 2 cups cranberries (8 ounces)
  • 1/3 cup maple syrup
  • 1/3 cup packed brown sugar
  • 1/2 cup chicken stock (or water)
  • 1 Granny Smith apple (diced, about 1 cup)
  • 2 teaspoons Dijon mustard
  • 1/4 teaspoon cinnamon
  • 1 dash nutmeg (or mace)
  • 1 large onion, sliced (or 1-2 cups of frozen pearl onions)
  • 4 pounds boneless country style ribs
  • 1 tablespoon cornstarch
  • 1 tablespoon cold water

Steps to Make It

  1. In a saucepan, combine the cranberries, maple syrup, brown sugar, chicken stock or water, and apple. Place the pan over medium-high heat and bring to a boil. Reduce heat to medium-low and simmer for 5 minutes. Stir in the Dijon mustard, cinnamon, and nutmeg.

  2. Arrange the onions in the bottom of the crockery insert of a 5 to 7-quart slow cooker.

  3. Put the country-style pork ribs on top of the onions and then spoon the cranberry sauce evenly over all. Cover and cook on low for 6 to 8 hours, or until the pork is tender.

  4. To thicken the sauce (optional), remove the pork to a platter and cover with foil to keep warm.

  5. Strain the liquids into a saucepan and skim off excess fat. Bring the liquids to a boil over high heat. Reduce the heat to medium and cook for 3 to 5 minutes, or until the liquids are reduced slightly and the flavors are more concentrated (condensation over a long slow cooking period tends to water down broth and other liquids).

  6. Combine the cornstarch with 1 to 2 tablespoons of cold water and mix until smooth. Stir into the liquids and continue cooking until thickened.